Mexican vegetable wraps

Name: Mexican vegetable wraps
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 300 g crispy corn; 800 g kidney beans from canned; 4 bunch onion; 500 g Cherry tomatoes; 300 g Cheddar broken; 8 Tortilla wraps

Wraps with Mexican vegetables.

Ingredients

Kitchen Stuff

1 baking paper
1 baking dish (20 x 30 cm)

Directions

Preheat the oven to 180 ° C.
Drain the corn. Put the beans in a sieve, rinse them under cold running water and let them drain.
Cut the spring onions into rings and the cherry tomatoes in half. Mix the corn, beans, spring onions and cherry tomatoes.
Line the baking dish with baking paper. Grate the cheddar and add half to the bean-tomato mixture.
Divide the mixture over the wraps and fold them closed. Do not hesitate to use more wraps if you have too much padding.
Place the wraps in the baking dish. Sprinkle the rest of the cheddar over it. Bake for about 15 minutes in the oven.